1 pound boneless chicken breast, cut into bit sized pieces
3 tablespoons olive oil (divided)
1/2 cup red onion, chopped
4 garlic cloves, minced
2 teaspoons dried oregano
1/4 teaspoon crushed red pepper
1 and 1/3 cups chicken broth
2/3 cup marsala wine
1 cup red seedless grapes, halved
8 ounces bow tie pasta
Directions
Combine the flour, salt and pepper during a shallow dish or a bag. The bag makes it straightforward to easily drop the chicken items in and shake to coat with the flour mixture. If you're employing a shallow dish, flip the chicken to coat on all sides.
Add two tablespoons of vegetable oil to an oversized pan. Saute the chicken over medium low heat till it's brunette on all sides. This solely takes many minutes. take away the chicken to a plate.
Fill an oversized pot with water and place over high heat to cook the food.
Add the opposite tablespoon of vegetable oil within the pan over medium low heat. Add the purple onion, garlic cloves, oregano, and crushed red pepper. Cook, stirring for three minutes. don't brown.
Add the broth and Marsala wine to the pan. Add the chicken back to the pan. Simmer over low heat for ten minutes.
Add the red grapes to the pan and simmer an extra five minutes.
Cook the food in line with the directions on the box for your most well-liked doneness.
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